My First Risotto

At the Orchard/Farmer's Market near work, I saw that they had asparagus for sale - homegrown. Since I'd never had asparagus before, I figured why not. The Hubs likes it, maybe I would too.

I found a couple different recipes for spring risotto and asparagus risotto from the WC, which all included blending some of the asparagus into the risotto. I didn't really want that, just wanted a plain risotto recipe with a little spring veg involved. I came across this recipe, and it looked like a keeper. The rest of the site looks cute too!

When it came time to prep, I couldn't find shallots at the orchard, so I had to go with regular onion, to the detriment of the dish I think. Also, my garlic was shot (STUPID GIANT! what is up with all of your garlic turning green and sprouting?!?!) so I had to use *gasp* garlic powder. I know, horrendous.

I thought it would be much more complicated than it was, but I will offer up the things I learned:
- do your prep first. follow the recipe. one minute before you have to add the asparagus is not the time to be cutting the asparagus.
- the liquid absorbed much faster than I thought it would, so keep an eye on that.
- wine makes everything better.

Here is the risotto in my lovely dutch oven:


Here is a closeup of the creamy goodness:


Verdict: two thumbs up for the idea...next time will be better. nothing wrong with the recipe though!